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Categories:
olive oil red onion lemon zest thyme red wine chicken stock cherries balsamic vinegar duck breasts butter green beans potatoes
Viewed: 97 - Published at: 8 months agoIngredients
- 2 tbsp olive oil
- 1 None red onion, finely sliced
- 2 strips lemon zest
- 2 sprigs thyme
- 1/3 cup red wine
- 1/2 cup chicken stock
- 1 x 14 oz can pitted cherries in syrup, drained, syrup reserved
- 2 tsp balsamic vinegar
- None None Crispy Duck
- 4 None duck breasts, skin on
- 2 tbsp chilled butter, chopped
- None None Steams green beans, to serve
- None None Roasted potatoes, to serve
Method
- Heat half the oil in a medium frying pan on high. Saute onion, lemon zest and thyme 4-5 minutes, until onion is tender and lightly golden.
- Add wine and cook, stirring, 2 minutes. Stir in stock, reserved cherry syrup and vinegar. Bring to a boil, then reduce heat to medium and simmer 3-4 minutes, until liquid is reduced by a third. Add cherries and set sauce aside.
- For the crispy duck: Heat remaining oil in a large frying pan on medium. Season duck to taste. Add to pan, skin side down, and cook 4-5 minutes, until skin is golden. Turn and cook another 3-4 minutes or to desired doneness. Remove from heat, cover loosely and let rest 5 mins.
- Return sauce to medium heat and bring to a simmer. Gradually add butter, one piece at a time, whisking constantly until sauce is thick and glossy. Reduce heat to low and cook another 2-3 minutes. Season to taste.
- Slice duck breast and serve drizzled with sauce. Accompany with steamed green beans and roasted potatoes.
